How my week started: Morning Glory muffins deliciously filled with finely diced pineapple, apple, grated carrot, spices and more yummy things…

How week 2 wrapped up: fresh baked puff pastry on a sunny day.

I feel like every experience I have had to date has prepared me for this pastry school experience. From high school foods class, to personal home baking experiences (and failures), chemistry, biology, math classes, and art too. These are all some of foundational skills of a Chef. But the lesson and skill to understand and know (that I think is one of the most important) to survive in a kitchen is about team work. Continue reading →